Ingredients:

  • 2 1/2 cups (300g) all-purpose flour, plus extra for coating chocolate chips
  • 1 teaspoon (5g) baking powder
  • 1/2 teaspoon (2g) baking soda
  • 1/4 teaspoon (1g) salt
  • 1/2 cup (113g) unsalted butter, melted and slightly cooled
  • 3/4 cup (150g) granulated sugar
  • 1/4 cup (50g) packed light brown sugar
  • 2 large eggs
  • 1 teaspoon (5ml) vanilla extract
  • 1 cup (240ml) buttermilk (or 1 cup milk + 1 tbsp lemon juice/vinegar, sit for 5 min)
  • 1 1/2 cups (250g) semi-sweet chocolate chips

Instructions:

  1. Preheat oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners (or grease well).
  2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
  3. In a large bowl, whisk the melted and cooled butter with both granulated and brown sugars until well combined.
  4. Beat in the eggs one at a time, then stir in the vanilla extract.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix – a few streaks of flour are okay.
  6. Gently fold in the chocolate chips, reserving a handful for topping. Toss chocolate chips in flour, before adding to muffin mix.
  7. Fill each muffin cup about 2/3 full using an ice cream scoop or spoon.
  8. Sprinkle the reserved chocolate chips over the tops of the muffins.
  9. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean (or with a few moist crumbs). Look for a golden-brown top.
  10. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.